The Best Tiramisu Recipe
Tiramisu is a no-bake dessert layered with sweet coffee-soaked ladyfingers and a creamy filling that always feels indulgent. This recipe with cream cheese brings the same richness you’d expect from mascarpone while keeping things simple and smooth.
Servings: 6 servings
Equipment
- Heatproof mixing bowls
- Saucepan
- Whisk
- Hand mixer or stand mixer
- Rubber Spatula
- Measuring Cups and Spoons
- Shallow dish
- 9x13-inch baking dish or trifle dish
- Piping bag or freezer bag
- Fine-mesh sieve
Ingredients
Espresso Mixture
- 1 1/2 cups Strong Brewed Espresso cooled
- 2 tbsp Granulated White Sugar
Cream Cheese Custard (Filling)
- 6 Egg Yolks
- 3/4 cups Granulated White Sugar divided
- 1 250g Philadelphia Original Brick Cream Cheese
- 2 cups Cold Heavy Whipping Cream chilled
Topping
- 2 cups Cold Heavy Whipping Cream
- 24-36 Ladyfingers sugar-topped, savoiardi style
- 4 tbsp Unsweetened Cocoa Powder
Instructions
Espresso Mixture
- Dissolve 2 tbsp sugar in the hot espresso mixture, then set aside to cool.
Egg Yolk/Sugar Custard
- In a heatproof bowl, whisk together egg yolks and 1/2 cup sugar. Place over a pot with gently simmering water (double boiler method). Whisk continuously until sugar dissolves, mixture thickens, and turns pale yellow. Remove from heat and whisk a little more to cool down.
Whipped Cream for Base
- In a separate bowl, whip 2 cups cold whipping cream with 1/4 cup sugar until medium/stiff peaks form and set aside to chill in fridge.
Whipped Cream for Topping
- Whip 2 cups whipping cream to stiff peaks. Transfer to a piping bag or freezer bag for later.
Cream Cheese Filling
- Beat softened cream cheese until smooth and lump-free. Gradually add cooled egg yolk mixture and mix until combined. Fold in half of the whipped cream (for the base) until nearly combined, then gently fold in the rest until fully incorporated.
Assemble
- Quickly dip both sides of the ladyfingers in the cooled espresso mixture (do not soak). Arrange in one even layer on the bottom of the serving dish. Spread a layer of cream cheese mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers, then top with more cream cheese mixture.
- Pipe the whipped cream (for the topping) on top. Dust generously with cocoa powder. Refrigerate for at least 4–6 hours (overnight is best) before serving and enjoy!
Notes
- Whip yolks + sugar to ribbon stage (pale yellow, creamy and thick) over gentle heat for a thick, stable base.
- Whip cream to medium-stiff peaks so it folds in smoothly without deflating.
- Chill overnight to let the custard fully firm and slice cleanly.